CHIPS AHOY! Cheesecake Spider Bites
These no bake Halloween treats will be the talk of the party. Top with a creamy cheesecake mixture then a swirl of melted chocolate turns into a spider web!
24 Serving(s)
Ingredients
- 24 CHIPS AHOY! Cookies
- 8 oz. brick cream cheese, softened
- 1/4 cup packed brown sugar
- 4 oz. semi-sweet baking chocolate, melted
- 2 oz. white candy coating wafers, melted
- 72 small candy spiders (about 2 tbsp.)
Instructions
- Place cookies in single layer on parchment-covered baking sheet.
- Mix cream cheese and sugar until blended; spread evenly onto tops of cookies, adding about 2 teaspoons. cream cheese mixture to each cookie.
- Cover each topped cookie with a layer of melted chocolate.
- Drizzle melted candy coating into spiral design on top of each cookie.
- Start at center of each cookie to pull toothpick through lines to outside edge of cookie to resemble a spider's web.
- Top with candy spiders.
- Refrigerate 10 minutes or until chocolate is firm.
Make Ahead
These fun cheesecake-topped cookies can be refrigerated up to 24 hours, or frozen up to 1 week, before serving. If frozen, place the cookies in the refrigerator to thaw about 5 hours before serving. While these cookies will have a softer more cake-like texture than if served the same day they were prepared, they will be just as delicious.
Substitute
Prepare using your favorite variety of CHIPS AHOY! Cookies.
Nutrition Facts
140 Calories Per ServingFat: 9gSaturated Fat: 4.5gCholesterol: 10mgSodium: 70mgCarbohydrates: 15gFiber: 1gSugars: 10gProtein: 1gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe